Instant Pot
#31
#32
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Instant Pot warning issued after reports of cookers overheating, melting
Video: Instant Pot warning issued after reports of cookers overheating, melting | Food and cooking | stltoday.com
#33
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I ordered a Mealthy unit the other day, which arrived broken. Company immediately arranged to send a replacement as well as emailing a prepaid label for me to return my pot, which I did yesterday.
Pasta, frozen meatballs and a jar of sauce sounds like something easy for a beginner.
Pasta, frozen meatballs and a jar of sauce sounds like something easy for a beginner.
#34
Join Date: Aug 2007
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I always had visions of dangerous exploding kitchen appliances until I started using one. I am cooking unsoaked dry chickpeas as I type this. The issue I have, I almost always forget to check the valve is in closed position. Pressure won't cook if it's seeping out the top, right? [bangs head on wall]
I was hoping to find a users thread here on tips, tricks, and recipes, but I guess there isn't a need or want for one?
FYI, future readers, the affected products are the rectangular 8-in-1 cookers, not the popular round Instant Pots.
According to the post from Instant Pot, "We have received a small number of reports of the Gem 65 8-in-1 Multicooker overheating, resulting in localized melting damage to the underside of the product." Owners are asked to look on the silver label on the underside of the cooker; if the batch code is 1728, 1730, 1731, 1734, and 1746, Instant Pot wants you "to immediately stop use of the product." Everyone take a deep breath. Your Instant Pot pressure cooker has not been recalled. | Food and cooking | stltoday.com
I was hoping to find a users thread here on tips, tricks, and recipes, but I guess there isn't a need or want for one?
Instant Pot warning issued after reports of cookers overheating, melting
Video: Instant Pot warning issued after reports of cookers overheating, melting Food and cooking stltoday.com
Video: Instant Pot warning issued after reports of cookers overheating, melting Food and cooking stltoday.com
According to the post from Instant Pot, "We have received a small number of reports of the Gem 65 8-in-1 Multicooker overheating, resulting in localized melting damage to the underside of the product." Owners are asked to look on the silver label on the underside of the cooker; if the batch code is 1728, 1730, 1731, 1734, and 1746, Instant Pot wants you "to immediately stop use of the product." Everyone take a deep breath. Your Instant Pot pressure cooker has not been recalled. | Food and cooking | stltoday.com
#35
Join Date: Sep 2017
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We've had one for 6 months now and love it. Were able to get rid of 3-4 other kitchen electronics because of it.
My lovely wife made a mistake using a pressure cooker years ago while making a pot full of black beans. It was like a bomb went off in the kitchen.......beans were everywhere.
Originally Posted by Boxo
I always had visions of dangerous exploding kitchen appliances until I started using one.
#36
Join Date: Jul 2001
Location: Charlotte, NC
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Posts: 191
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One more thing the IP does well is making yogurt. I’ve probably made several dozen batches using 1 gallon of milk for about $3, plus $1 for a starter culture (I use Fage).
#37
Join Date: Aug 2007
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Here's a free e-book at Amazon. https://www.dealsplus.com/freebies/p...t-pot-cookbook
#40
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Well, my effort at chicken tagine wasn't the greatest, but I find the pot terrific as a rice cooker. A more successful outcome was Thai red curry chicken.
#41
Join Date: Oct 2010
Posts: 1,922
I bought one of these over a year ago and its been sitting in the original box until last weekend. I had grilled some fajitas, but they were as tough as shoe leather, so I unpacked it, read the instructions, threw in a 1/2 cup of beef broth, and turned on the pressure cooker function. About 45 minutes later, they were tender, but I probably could have use the more function to take them to perfection.
I'm a fan. Using and cleaning this thing is a breeze, so I'm going to expand my use of it - even though it will probably never see a grain of rice. lol
I'm a fan. Using and cleaning this thing is a breeze, so I'm going to expand my use of it - even though it will probably never see a grain of rice. lol
#42
Join Date: Feb 2004
Location: ORD
Programs: AA
Posts: 1,754
I received a 3-qt Instant Pot as a gift. Here's a tip for anyone else who gets a 3-qt IP rather than a 6-qt IP: cut your recipe quantities in half but keep the cooking times and instructions the same. If I really get into using the IP a lot I may trade up to a 6-qt model. I find the 3-qt inner pot a bit small for convenient sauteeing and a bit small for some other things. I'm still learning how to use the IP and haven't cooked many things in it yet, but I'm already impressed that it makes the best (most tender) corn on the cob and best (perfectly cooked and easiest to peel) hard-boiled eggs I've ever had. Oh, and great corned beef in about a fifth of the time as a slow cooker. I found online recipes for pressure-cooked corned beef with a wide range of cook times and finally went with, and have had good success with, a Wolfgang Puck recipe: 90 minutes of pressure cooking, natural release to prevent meat fibers from contracting, and a liquid of beer + beef broth.
#43
Join Date: Aug 2007
Location: MRY/SFO/SJC
Programs: AS MVP, Hilton Diamond, IHG Gold
Posts: 7,784
I decimated 3 batches (2 cups ea) of dry cannellini beans this week.
The first batch I didn't soak and the second and third soaked with a few pinches of baking soda overnight+. Maybe half in each batch had broken their skins, broken into pieces, were a mess. The second batch was so mushy, as soon as they cooled, I took an immersion blender to them and made a bean dip with olive oil and a packet of taco seasoning. The third batch I drastically reduced the cooking time by half because I thought maybe I added too much baking soda in a too long soak. The remaining beans went into a vegetable minestrone, the starch from the broken beans thickened the soup to perfection.
Any dry bean gurus out there? I had a really hard time finding answers to my dilemma(s).
The first batch I didn't soak and the second and third soaked with a few pinches of baking soda overnight+. Maybe half in each batch had broken their skins, broken into pieces, were a mess. The second batch was so mushy, as soon as they cooled, I took an immersion blender to them and made a bean dip with olive oil and a packet of taco seasoning. The third batch I drastically reduced the cooking time by half because I thought maybe I added too much baking soda in a too long soak. The remaining beans went into a vegetable minestrone, the starch from the broken beans thickened the soup to perfection.
Any dry bean gurus out there? I had a really hard time finding answers to my dilemma(s).
#44
Join Date: Jan 2009
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I decimated 3 batches (2 cups ea) of dry cannellini beans this week.
The first batch I didn't soak and the second and third soaked with a few pinches of baking soda overnight+. Maybe half in each batch had broken their skins, broken into pieces, were a mess. The second batch was so mushy, as soon as they cooled, I took an immersion blender to them and made a bean dip with olive oil and a packet of taco seasoning. The third batch I drastically reduced the cooking time by half because I thought maybe I added too much baking soda in a too long soak. The remaining beans went into a vegetable minestrone, the starch from the broken beans thickened the soup to perfection.
Any dry bean gurus out there? I had a really hard time finding answers to my dilemma(s).
The first batch I didn't soak and the second and third soaked with a few pinches of baking soda overnight+. Maybe half in each batch had broken their skins, broken into pieces, were a mess. The second batch was so mushy, as soon as they cooled, I took an immersion blender to them and made a bean dip with olive oil and a packet of taco seasoning. The third batch I drastically reduced the cooking time by half because I thought maybe I added too much baking soda in a too long soak. The remaining beans went into a vegetable minestrone, the starch from the broken beans thickened the soup to perfection.
Any dry bean gurus out there? I had a really hard time finding answers to my dilemma(s).
#45
Join Date: Jan 2019
Posts: 1
Recently bought this kindle book for the wifey from Amazon....
just started trying it out since it helps us save a bunch of time and the recipes are pretty simple/easy; so far not bad haha
Instant Pot Cookbook: Quick, Easy, Healthy and Delicious Recipes for Beginners by Ted Brown
just started trying it out since it helps us save a bunch of time and the recipes are pretty simple/easy; so far not bad haha